Crunchy Cocoa-Chili Lime Chickpeas

Name: Crunchy Cocoa-Chili Lime Chickpeas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Fusión
Ingredients: 14 oz cooked chickpeas, drained; 1 tbsp olive oil; 1 tbsp honey; 1 tbsp unsweetened cocoa powder; 1 lime lime zest; 1 tbsp lime juice; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp fine salt; 1 tsp brown sugar

An original, addictive snack of oven-roasted chickpeas baked until crisp, then coated in a balanced blend of cocoa, chili, lime, and a touch of honey. It brings together toasty, citrusy, sweet, and spicy notes in a light, crunchy bite.

10 minPrep

35 minCook

45 minTotal

4Servings

VegetarianDairy-Free

Ingredients

Adjust servings

400 g cooked chickpeas, drained (well dry with toalla of cocina)
15 ml olive oil
15 ml honey
8 g unsweetened cocoa powder
1 unit lime zest (solo the parte verde)
15 ml lime juice (freshly squeezed)
3 g chili powder
1 g garlic powder
3 g fine salt
4 g brown sugar

Nutrition facts

per serving

180 kcal

Calories

6.5 g

Protein

24 g

Carbs

6 g

Fat

5.5 g

Fiber

18.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Preheat the oven to 200 °C / 400 °F and line a baking sheet with parchment paper.
2
2. Pat the cooked, drained chickpeas very dry with a kitchen towel to remove moisture. For an even crispier texture, gently rub them to loosen some of the skins.
3
3. Place the chickpeas on the baking sheet, toss with the olive oil, and spread them in a single layer. Roast for 25 minutes at 200 °C / 400 °F.
4
4. Meanwhile, in a small bowl, mix the cocoa powder, chili powder, garlic powder, salt, and brown sugar.
5
5. In another large bowl, combine the honey, lime juice, and lime zest.
6
6. Remove the chickpeas from the oven, transfer them to the bowl with the honey-lime mixture, and toss quickly to coat them lightly.
7
7. Sprinkle the cocoa-spice mixture over the chickpeas and toss well so every chickpea is seasoned.
8
8. Return the chickpeas to the baking sheet and bake for 10 more minutes at 190 °C / 375 °F, stirring once halfway through so they dry evenly.
9
9. Remove from the oven and let cool on the tray for 5 to 10 minutes; they will become crunchier as they cool. Serve right away or store once completely cooled.

Chef tips

Drying the chickpeas well is the key to a crunchy result. Do not cover them while cooling, because trapped steam softens the texture.

Substitutions

You can replace the honey with maple syrup for a vegan version. Lime can be swapped for lemon, and brown sugar can be replaced with coconut sugar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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